Linguine with Pesto
A classic dish from the region of Liguria.
1 lb. linguine
2 cups loosely packed basil leaves
2 Tbsp. Pine nuts
1 walnut
1/3 cup extra virgin olive oil
2 small garlic cloves
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. freshly grated Pecorino romano cheese
salt to taste
1. Blend garlic in a food processor then add the pine nuts and walnuts and blend some more.
2. Add the basil and a pinch of salt then blend a bit at a time turning the food processor on and off rather than letting it run continuously so you don't "cook" the basil.
3. Add the oil blend again (not too much).
4. When the pesto is smooth put in a bowl and add the cheeses, mix in by hand.
5. Just before the pasta is finished cooking add a few spoons of foam from the pasta water (or a few spoons of hot milk) and mix it. Add just enough water, or milk, to make it creamy. Don't add so much that the pesto gets watery.
6. Add the cooked pasta to the pesto, mix well and serve immediately.
Notes:
Using a walnut is fairly uncommon when making Pesto. It is a secret that my aunt who lives in Liguria taught me. If you're using the two cheeses add less salt because pecorino is very salty, if you don't want to use pecorino use only 1/4 cup parmesan cheese.
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